Food Service Safety

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Food Service Safety

• Ben Hissam
• Safety Consultant, BWC
• Division of Safety Hygiene

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What happens if you get injured ??

• Report your Injury no matter how minor you feel
  it is
• Report the accident Immediately to your
  supervisor
• Employer is responsible
• Filing a claim to BWC (FROI)
• Recording the accident (OSHA Log)
• Investigating the accident

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First Report of Injury
Personal Information
Injury Description
Physician Information
Employer Information
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Accident Investigation Process

• Call corporate HR to begin the accident
  investigation process
• Determine what happened using (root cause
  analysis)
• Begin Interview process
• Document what happened do not use names
• Determine corrective actions to prevent
  re-occurrence
• Each accident investigation is a learning process
  
• The main purpose of the accident investigation is
  to find out why the accident happened and to
  prevent re-occurrence
• Near-misses (no one was injured) should also be
  investigated

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Who Regulates Restaurants ?

• Occupational Safety and Health Administration
  OSHA
• Employee Safety
• Department of Health
• Customer Safety
• Food safety and sanitation

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29 CFR 1910

• Code of Federal Regulations (CFR)
• 29 (part) Occupational Safety and Health
  Administration OSHA
• 1910 General Industry
• Standards that the Restaurant Industry must
  follow
• General Duty Clause
• Hazard Communication
• Isolation of hazardous energy
• Bloodborne Pathogens
• Personal Protective Equipment
• Emergency Action Plan
• Walking / Working Surfaces

CFR
29 Part 1910
Labor
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Potential Kitchen Hazards

• Machine hazards (powered moving parts or blades)
• Thermal Hazards (Tilt Steam Kettles, Rack
  Steamer, Hot Beverages, Steam Table inserts)
• Deep fat fryer (Hot oil splattering, Filtering)
• Chemical Hazards (housekeeping, dishwashing,
  sanitation)
• Open blades or other sharp objects

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Potential Hazards (continued)

• Slips, Trips, Falls
• Slippery or cluttered floors,
• Strains, Sprains, Soft Tissue Injuries
• Lifting of heavy items
• Repetitive tasks
• Awkward Lifting Positions

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Hazard Controls

• Engineering (equipment design by eliminating the
  hazards out)
• Administrative (only have trained designated
  employees) Limit the time of the exposure
• Personal Protective Equipment
• Slip resistant shoes, thermal or cut resistant
  gloves

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Blade Sharpener
Handle for Thickness
Danger Zone
Grip Handle for Slicing
Blade Guard
Danger Zone
Thickness
Is Cord and Plug Control An acceptable practice ?
Power Switch
Meat Slicer
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Un- Guarded Mixer
Machine Guard Attached
Point of Operation
Danger Zone
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Heavy Duty Floor Mixer
Power Switch Speed Switch
Grinder Attachment
Safety Interlock guard
Manufacturer Warning Label
Heavy Duty Floor Stand
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Guard Add On Kit
Guard can added on to most older model
mixers Bowl guard is interlocked Power is shut
down when either guard is removed or open
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Grater Attachment
Swing Guard
Operation Handle
Engineering Controls
Placement of hands Isolation/ Distance Point of
Operation
Removable Guard
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Movement of large mixing bowls
If Possible try to have a dolly system to help
move heavy mixing bowls
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This material handling system is designed to help
lift heavy mixing bowls of bakery batters A
rechargeable battery can be used over and over
It also has hand held controls for ease of
operation The cart uses a special clamp system
designed to hold mixing bowls The cart is on
wheels and can easily moved to other areas
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Machine Hazards (Grater)
Isolation of hazardous energy sources Remove
grater attachment Cord and Plug control (unplug
grater when cleaning) Provision of the
standard Operator has control of machine
Remove grater attachment
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Thermal Hazards

• Tilt Steam Kettles
• Pressure Steamer
• Deep Fat Fryer
• Steam Table Crocks
• Coffee or Tea Maker
• Ovens
• Flat Top Stoves
• Broilers
• Grills

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Tilt Style Brazier
Hot Liquids Steam Burns Accessibility to cooked
items
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Salamander Broiler Height Open Flame
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Salamander Broiler
How accessible is the top of drawer where the
food is cooked?
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Front Type of Broiler
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Stand Alone Salamander Type Broilers
Oven Compartments
Rack Adjustment
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Stack Ovens

• Cooked items on top or lower shelves
• Pilot light availability

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Tray for grease and unused product
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Rotary / Conveyor Style Toaster
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Tilt Kettle Hazards
Handle pull forward to dump contents
Handle pull forward to dump contents
Flow of hot liquid
Thermal Burns
Flow of hot liquid
If Possible try to stand to the side when dumping
contents
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Pull Handle to Dump Contents
Pour Flow
Stainless floor containment area
Note Individuals Placement when dumping contents
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Fixed Steam Kettles could create a burn hazard
when hot water is being removed (drain opening)
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Trench Style Floor Drains
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Fryer Basket Cover

• Potential Safety Hazards
• Thermal Burns from Hot Oil
• Ice or condensation on fries
• (popping or splattering)
• Handling of fries when dumping the basket (hot
  oil)
• Lighting Pilot light if applicable
• Change-out of Oil after hours
• Always allow hot oil to cool to a safe
  temperature before changing or handling
• Place a cart or table where fry baskets can be
  dumped to minimize burns

Oil Change-out tray
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Possible Solution could be to procure a cart
where hot fries could be dumped into an insert
pan for transfer to the serving container
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Deep Fryer Design
Oil Change Out Tray
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High Pressure Fryers or Broasters
Potential Hazards Steam / Pressure
Released Weight of cooked food
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Portable Deep Fryer Filter Machine
Oil collection chamber
Gravity Fed or Vacuum Fed Reduces manual change
outs
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Rack Steamers
Ensure all pressure is released before handling
No by-standers are near by when opening the door
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Release Door Latch
Note Ensure all steam pressure has been released
before opening
Ensure no other individuals are near where the
steam will escape when opening the door
Operator Controls On/ Off Switch
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Hot Beverage Machines
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Note the height of the coffee machine Placed on
counter Height of Hot Water spout
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Dish Washer Area Hazards ????
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Food Cutters and Choppers
Lock Switch
Interlocked Guard
Spinning Bowl
Spinning Blade Hazards
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Commercial Food Processor
Hinged Guard
Lid should be interlocked
Assorted Blade Attachments
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Industrial Food Processor
Adjustable Plunger Design
Hinge Type Guard
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Food Grinders
Plunger used to help push product through
Point of Operation Guard
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Hand Held Portable Mixers
Mixer is designed to be used when
vertical Minimal guarding Spinning blade is
mostly exposed
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Hot Food Prep Area Design Steam Table Burns What
other hazards do you recognize?
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Storage

• Heavy items stored on bottom or lower shelves
• Ensure that items stored are secure
• Items should not fall off shelves if bumped
  accidentally

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Storage Design
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Storage of Kitchen Utensils
Most equipment is stored on hooks to gain easy
access to the utensils
Ensure heavy utensils are secure to hooks to
prevent from falling off if accidentally bumped
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Walk In Refrigerator
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Knife Safety Basics

• Note when holding a product close to the blade
• Near the potential hazard area
• Use these safe practices
• Cut in the direction away from the body.Keep
  your fingers and thumbs out of the way of the
  cutting line.
• Cut downward

Curl your fingers inward away from the blade
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Chefs Steel Hand Placement
Incorrect
Correct
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Knife Storage
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Protective Measures for Knives

• Require employees to use appropriate hand
  protection when hands are exposed to hazards such
  as cuts and lacerations.
• Kevlar or other cut resistant material
• Steel Mesh gloves
• (meat packing industry)

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Control Measures

• Restaurant Industry can use
• Pre-cut vegetables and Salads
• Onions
• Tomatoes
• Salads
• Potatoes
• Cabbage

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Example of Pre-cut vegetables
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Carbon Dioxide soda systems can come in many
sizes
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Compressed Gas Cylinder Safety
Ensure all regulators and valves are routinely
inspected
Ensure all Cylinders are Secure from Accidental
Tip Over
Store Empty Cylinders w Caps
Keep cylinders clear of debris and clutter
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Example Bulk CO2 System MVE This type of system
can be found in some restaurant chains Pressure
Relief Valve - 300 psi This type of system needs
to have the relief connection vented to the
outside CO2 Monitoring System Never store items
on top of this tank
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Bulk CO2 System
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Front of the House

• Ergonomic Hazards
• Lifting and bending
• Safety Hazards
• Burns
• Slips or falls
• Cuts from food prep (Beverage Area)

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Front of the House Operations
Salad Bar w Steam Inserts
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Front of the House Operations
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Hazard Prevention

• Design and Layout of Equipment
• Reduction of Re-work
• Flow of Materials (food Prep and Serving)
• New Design
• Menu Type and Type of Establishment?
• Full or Fast Service?
• Buffet or Sit Down?

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Back House
Cold Prep
Hot Prep
Sanitation
Storage
Sandwich or Garnish
Dishes and Flatware
Thermal Equip
Pot and Pans
Dry or Perishables
Temperature Controlled
Example of Equipment and Material Flow
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Front of the House

• Dining Layout
• Sit down Tables or Booths?
• Beverage Area Tables or Booths, Counter?
• Entertainment Area?
• Buffet or Self Serve Area?
• Prep Area Broilers- Grill , etc.

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Chemical Safety

• Cleaning Supplies
• Sanitation Chemicals
• Misc. Chemicals

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Chemical Dangers

• Watch cleaning chemicals that may contain
  incompatible hazards
• React with one another, unstable
• Bleach and Ammonia Chlorine gas

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• SANITATION CHEMICALS
• Dishwasher
• Wash solution
• Silverware soak
• Degreasers

• Housekeeping
• Misc. Floor cleaners and disinfectants

Commercial grade chemicals used for cleaning
Kitchen Equipment
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Cleaning or Sanitation chemical dispensing system
Reduces chemical exposure Not mixing
incompatible chemicals
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HAZARD COMMUNICATION

• OSHA 29 CFR 1910.1200

Right to Know (RTK) Standard
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Requirements of theStandard

• MSDS Labeling
• Written
• Program
• Inventory Training

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Hazard CommunicationBasic Elements
Hazcom Program

• Develop a Written Program
• Maintain MSDS
• Maintain Chemical Inventory
• Ensure Proper Labeling
• Implement Employee Training
• How to Read and Understand an MSDS

MSDS
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Hazard CommunicationMSDS Requirements

• Supplied by manufacturer/distributor
• Have on hand for each hazardous chemical
• Must be accessible to affected employees
• Chemical Manufacturer
• Trade Secrets
• Must communicate what hazardous
• constituents are in the chemical
• Flavors
• Perfumes

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HAZARD COMMUNICATION

• Workers must
• Have access to MSDS sheets
• Understand how to read the MSDS
• Be familiar with the HAZCOM program for your
  facility

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Material Safety Data Sheets

• Contain valuable information on known chemicals
• There are nine main sections of an MSDS
• There is no standardization for information and
  layout of an MSDS
• (Proposed Global Harmonization for MSDS layout)

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• Main sections of an MSDS ?
• I. Chemical Identity
• II. Health Data
• III. Physical Data
• IV. Fire and Explosion Data
• V. Health Hazard Data
• VI. Reactivity
• VII. Environmental Data
• VIII. Special Protection
• IX. Special Precautions
• Note pay particular attention to the highlighted
  red sections

Material Safety Data Sheet
I. Chemical ABC CAS 12309812 Xyz
Manufacter CO. Trade Name SDS
II. LD50 , 125 ppm PEL 20ppm C-500ppm
III. pungent, Odor Liquid Viscous Appearance,
Brown
IV. PMCC-145F Combustible-Liquid Fire
Fighting-Use ABC or Dry Chemical Extinguisher
V. Route of Entry-Ingestion, Eye Contact Flush
eyes for at least 15 minutes Wash hands often
VI. Keep away from Acids- Reactivity-Stable
VII. Disposal- Dispose using federal and State
Regulations in a secure landfill
VIII. Wear Chemical Splash Goggles- Wear chemical
protective gloves
IX. DOT-Combustible Liquid NOS , Class 3
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How do I get exposed to a chemical???
Four Routes of Entry

INHALATION
þ

INGESTION
þ

ABSORPTION

þ
þ

INJECTION
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Exposure Limits
Occupational Safety and Health Administration
(OSHA)

• Permissible Exposure Limits (PELs)
• 8 hour work day x 40 hour work week (TWA)
• Found in 29 CFR 1910.1000 (Subpart Z Table)
• Establishes OSHAs Exposure Levels
• Legally Enforceable
• Recommended Exposure Limits (REL)
• NIOSH (non enforceable)

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Manufacturers Label

• Mfg.s Name/Address
• Product Name
• Physical Warnings
• Health Hazard Warnings
• Including Target Organ

Zip Cleaner XYZ Company PO Box 1 Anytown,
OH Flammable, Avoid Prolong Breathing
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Label all secondary containers
What is in this Container ?
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In House Label Secondary Containers

• HMIS Label
• Product Name
• Physical Hazards
• Health Hazard Warnings
• Including Target Organ

Chemical Name
1 Flammability
3 Health
0 Reactivity
B Protection
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Commercial Grade Cleaners Disinfectants
Sanitizers
DOT HAZMAT Label
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Pre-printed Manufacturer Label
Hazard Identification and warnings
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Other Potential Hazards

• Dish or Pot Washing Operations
• Walk-in Cooler Floor
• Kitchen Prep Area
• Soda Syrup Storage

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Hazard Controls Slips

• Slip resistant matting
• Slip Resistant Shoes ( shoes for crews)
• Heavier ML Trash Liners
• Spot Mop during busy times
• Use proper notification and signs to communicate
  if floor is wet or slippery

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Corrections of Un-Safe Conditions

• Ensure no Clutter and Debris are blocking Exits
  or Doorways
• Trash sometimes will be staged inside near
  doorways
• Trash will sometimes leak when bags break or
  become punctured
• This creates an immediate slip hazard

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Emergency Equipment

• Monthly Inspection requirements
• EXIT Emergency Lighting in the event of a power
  loss
• Portable Fire Extinguishers
• Medical Supplies (first aid kits)
• Eye Wash Stations

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Emergency Action Plans

• Fire, Severe weather, work place violence
• Fire Prevention Plans
• Fire Suppression Systems
• Portable Fire Extinguishers

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First Aid Supplies

• Designated First Aid Kit
• Certified and signed off by a physician
• Inspected monthly to ensure all necessary
  supplies are present in the event of an emergency
• Replacement of supplies from the kit

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Storage and Lifting

• Dry goods and cold storage
• 10 can 7 pounds Case 45 pounds
• 5 can 4 pounds
• Shortening 40 pounds per case
• French fries 35-40 pounds per case
• Lettuce 35-45 pounds per case
• Potatoes 50 pounds per case
• Onions 50 pounds per bag
• Pasta 20 pounds per case
• Soda Syrup 5 gallon per box

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Ergonomic Principles
Try to keep tasks in the comfort zone of the
employee
Comfort Zone
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Any Thing Wrong with This ?
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• Rearrange work spaces so it is easier to reach
  for supplies used routinely and to prevent
  over-reaching and awkward back, shoulder, and
  wrist postures

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Sink Compartment
Deep sink compartment can be easily elevated
Flip over a plastic or insert pan This prevents
un-necessary bending over Helps bring the task
performed into the comfort zone of the employee
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Ergonomic Sink Design
This sink uses a control at the knees to operate
the water flow
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Spray Handle Design
Sinks with smaller depth are easier for workers
to use
Better Ergonomic Design
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• Bring the load as close to you as possible before
  lifting
• Avoid reaching across something to lift a load
• This moves the load away from the body and
  increases your chance of
• injury.
• Lift with your legs, not your back
• Keep your head up, your back straight, and bend
  at your hips
• Keep the load directly in front of your
  body. Avoid reaching to the side and lifting
  while twisting

Lifting Essentials
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Safer Storage Guidelines

• Stack heavier items on lower shelves. 
• Store lighter goods on the top shelves.  
• Stack items used most frequently at a convenient
  waist level. 
• Get help lifting heavy items. 
• Use a stool or ladder to access items on shelves.
  Do not stand on chairs or boxes that might tip
  over.

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Gravity Fed Storage Systems
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Soda Syrup System Change out would be Harder on
the top or bottom of the storage
rack Note Weight of 5 gallon containers Height
of Storage Rack
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Adjustable Shelves
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Electrical Safety

• All electrical outlets near kitchen operations
  should have (GFCI) Ground Fault Circuit
  Interrupter Protection
• Electrical panels should have a clearance in all
  directions of at least 36 inches in all
  directions

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Can you spot the Hazard??
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Does this electrical outlet have GFCI Protection
??
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Possible New Ideas

• Develop a checklist for your Restaurants
• Safety Inspections
• Emergency Equipment
• Electrical Boxes
• Kitchen Equipment
• Storage Areas
• Prep Areas